Creamy Potato Soup

I got this from a class I took at BYU. Nikki brought it in. I changed a few things in the directions. This makes a lot, so you can halve it for 4 servings.

3 c. chicken broth
1 c. celery, chopped
1/2 c. onion, chopped
5 c. potatoes, diced
1 tsp. salt
1 tsp. pepper
3/4 c. butter or margarine
3/4 c. flour
1 qt half & half ( I used milk)
2 c. grated cheese (8 oz)

Mix broth, celery, onions, potatoes salt and pepper in a 4 qt pot. Cook for 10 minutes.
In a separate saucepan, melt butter. Mix in flour thoroughly with a wire whisk. Add milk and mix until thick and bubbly. Add in cheese and mix until melted.
Add cheese sauce to vegetables. Simmer over low heat until vegetables are tender - no more than 30 minutes.